These spicy pickled green beans are my new obsession. Crunchy refrigerated pickled green beans that are both spicy and sweet and best of all, a tasty low carb snack.
You might also like these pickled jalapeno peppers recipe!
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I hadn’t planned on writing this post but I cannot stopping eating these spicy pickled green beans that my husband made! They are so good and so easy to make and best of all for me they are low carb.
My husband has been canning and pickling all summer but this is my favorite. He used his pickled jalapeño recipe and added lots of green beans. The combination is spicy and tangy and a bit sweet which goes great with the fresh, crunchy green beans. Green beans are not even one of my favorite vegetables but I love these!
Ok I do like green beans when they are in a green bean casserole or tasty Asian green bean almondine side dish. But there is something about this pickle that I can’t get enough of.
I keep a plate of them by my computer when I’m working and just crunch on one when I get hungry. I like that it’s low carb but it’s also very healthy too. Now I will show you how easy it is.
Let’s Make Some Pickled Green Beans!
My hubby has a whole technique but I’m going to just give you the nitty gritty details. You clean and trim your green beans and chop the peppers. He used pint size jars like this.
He turns the jar on the side to stuff the green beans in so they are standing straight and then adds the peppers on top.
Then get a pot and pour in all the rest of the ingredients and bring to a boil. Turn off the heat and ladel into the jars.
Let them cool off before adding a lid and placing into the refrigerator.
They are not canned pickled green beans, they are refrigerator pickles. As in they have to be refrigerated but they will keep for quite a long time. My hubby said you wouldn’t want to can them because the green beans and peppers would get soggy.
Well I hope you like this recipe as much as I do. I mostly posted this for my own use; so I can have the recipe at my fingertips to make these year round.
The nutritional information is approximate because it will be dependent on how many green beans you use and how many jars (I used 5 jars). But the nutrition for about ¼ of a pint jar which is roughly 10 green beans is:
17 cals / 0.1g fat / 2.7g carbs / 0.8g fiber / 0.5g protein = 1.9g net carbs
Spicy Pickled Green Beans (low carb)
Ingredients
- 3 cups of water
- 3 cups of white vinegar
- ¾ cup of Splenda sweetener
- ¼ cup of salt
- 4 cloves of garlic - crushed
- 2 teaspoons of oregano
- 1 teaspoon of coriander seeds
- 1 ½ lb of green beans, cleaned and trimmed*
- 4 fresh jalapeños, sliced
- 4 fresh cayenne peppers, sliced
Instructions
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In a large sauce pan, add all the ingredients except the vegetables and bring to a boil.
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Divide green beans and peppers evenly among your jars.
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Pour pickling liquid over the vegetables and let cool.
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Cover and place in the refrigerator over night.
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Enjoy!
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*Note: this pickling recipe will make roughly 5 pint jars of spicy pickled green beans. It will depend upon how many beans you put in your jars.
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Serving size is roughly 10 green beans.
Recipe Notes
The nutritional information is approximate because it will be dependent on how many green beans you use and how many jars (I used 5 jars). But the nutrition for about ¼ of a pint jar which is roughly 10 green beans is:
17 cals / 0.1g fat / 2.7g carbs / 0.8g fiber / 0.5g protein = 1.9g net carbs
Rachel B
These are so good! I replaced with regular sugar because the taste of Splenda isn’t my favorite. Also used Serrano peppers because my grocery was out of jalapeños. They have a little bit more kick than jalapeños but similar flavor. Will be making these all summer with my green bean plants.
Denise
Hi Rachel,
So glad you liked them. I understand about the splenda. That is just for me as I am mostly low carb but my hubby usually uses regular sugar.
He pickles just about everything from his garden. And he uses this pickling recipe for cauliflower with hot peppers, sauerkraut filled peppers, etc.
Michelle
Hi, is the recipe calling for regular table salt or pickling salt? Thanks!
Michelle
Denise
Hi Michelle, it’s just regular salt. Hope you like them!
Jim
Can you hot water bath them. Just for a longer storage time.
Denise
Hi Jim, yes you can. Hope you like them!
Ricky
Have to try this recipe, it will be the perfect garnish for my bloody caesars🍹
Denise
That sounds like a great idea!
Marisa
My mouth is watering just looking at them. I could absolutely feast off of them. So much better than pickles. I’m saving this recipe to buy extra green beans at the Farmers Market.
Jolina
We always have french beans on hand, I suppose they will work in this recipe too? Love the spicy kick in this!
Veena Azmanov
Sounds interesting and a must try recipe.
Lois Christensen
These look so good and perfect for all the green beans in the garden!
Gloria
This is the ONLY way I make pickles. Quick and easy. My mom was the master canner. Her basement was ALWAYS full of preserves. This is my style…and I don’t have a cold room to make huge batches. This works perfectly.
Kari
Can I store these in the garage or do they have to be refrigerated?
Denise
Hi Kari, I would refrigerate them because they are not truly “canned”. They should last for a quite a few weeks in the refrigerator.
Laura
Did you use bottled or tap water?
Denise
Hi Laura, we just use filtered water from our refrigerator. I don’t think it would matter much in my opinion but use whatever you feel comfortable with.
Emily McLarry
Do the newly pickled beans need to go in the fridge or can they be stored in a cool basement for a later use?
Denise
Hi Emily, you would need to refrigerate them since they are not vacuum sealed. They should last for quite a while in the refrigerator though. I hope you enjoy them!
Brenda DeHaven
Do you have to use Splenda. Not a believer in artificial sweetners.
Denise
Hi Brenda, no you certainly don’t. As a matter of fact my husband usually uses white sugar but I’m on a low carb diet so I used Splenda. You can use any type of sugar you want.